• 1/4 cup cold margarine
• 1 cup all-purpose flour
• 1 package (8 ounces) light cream cheese, softened
• artificial sweetner equivalent to 2 Tablespoons sugar
• 1 carton (8 ounces) frozen light whipped topping, thawed, divided
• 1-1/2 cups cold skim milk
• 1 package (1.4 ounces) instant sugar-free chocolate pudding mix

In a bowl, cut margarine into flour until crumbly. Press into an 11X7X2-inch baking dish coated with non-stick cooking spray. Bake at 350° for 15-18 minutes or until lightly browned. Cool completely. In a mixing bowl, beat cream cheese and sweetner until smooth. Fold in half of the whipped topping. Carefully spreadover the crust. In a mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Let stand 2-3 minutes. Spread over cream cheese layer. Top with remaining whipped topping.